This isn't Claire Aldous' regular style of baking but it was certainly enjoyed by all at the office. A rich, avocado based chocolate mousse fills a chewy almond and date tart case and gets topped with a pistachio cream, fresh blueberries and juicy pomegranate seeds.
A celebration of the seasonal star of the moment; asparagus, it needs very little dressing up other than some cheese and fresh herbs to make it sing. The tart crust is a wholesome and nutritious blend of walnuts, buckwheat and spelt flour. This may sound a little intimidating but the crust is very easy to make, with everything being thrown in the food processor.